How to make cutlets from buckwheat without minced meat. Buckwheat cutlets - non-standard use of buckwheat porridge

Vegetarian according to the simplest recipe and with a minimum set of ingredients. Despite the fact that the cutlets do not contain eggs, dairy products, or even flour, the cutlets turn out tasty, with a crispy crust, and hold their shape well. The recipe is great for a Lenten table and for vegans, and just for variety, made from leftover buckwheat porridge.

Of course, many variations of the recipe for buckwheat cutlets have been invented. They also contain more ingredients, and not only lean ones. Such cutlets are ahead of us, and today we are not looking for easy ways, we are preparing a super easy dish that any teenager can handle.

Recipe: Buckwheat cutlets

Ingredients:

• 1 tbsp. dry buckwheat
• 2.5 tbsp. water
• 2 pcs. potatoes
• spices (black pepper, dry basil, dill)
• vegetable oil

1. First you need to cook buckwheat porridge. To do this, rinse the buckwheat, pour it into boiling water, add salt and cook under the lid until tender, over low heat. Stir several times. The porridge should be boiled.

2. Knead the boiled meat thoroughly with a masher so that it becomes viscous, then the cutlets will keep their shape. If in doubt, buckwheat can be ground in a blender.

3. Three peeled potatoes on a fine grater. Add it to the buckwheat, add spices and a pinch of salt. Knead well again and form into cutlets.

4. Fry the cutlets over medium heat in a small amount of oil (olive, ghee, corn - whatever you usually fry with) on one side until a nice crust is obtained, turn over, cover with a lid and fry for another 4-5 minutes.

Today I want to talk about how to cook tender, appetizing buckwheat porridge cutlets. Thanks to the breading, the cutlets are crispy on the outside and soft and homogeneous on the inside. They have a great variety of menu. Despite the fact that buckwheat cutlets are prepared without adding meat, they turn out nourishing and so tasty that even those who cannot imagine their life without meat dishes will like them. You can prepare them from freshly cooked buckwheat, or from porridge left over from lunch or dinner. Be sure to try it!

Ingredients

To prepare buckwheat porridge cutlets you will need:

water - 2 glasses;

buckwheat - 1 cup;

salt, ground black pepper - to taste;

onions - 1 pc.;
carrots - 1 pc.;

egg - 1 pc.;

breadcrumbs - 3-4 tbsp. l.;

vegetable oil for frying.

Cooking steps

Rinse buckwheat in cold water several times and drain.

Pour clean water into a saucepan (2 cups of water per 1 cup of buckwheat), put on fire, bring to a boil, add salt (I add 0.5 teaspoon of salt to 2 cups of water). Add the washed grains, stir, cover and cook for about 15 minutes over medium heat (until the buckwheat is cooked). Cool the buckwheat porridge. You can use not only freshly cooked porridge, but also porridge left over from dinner or lunch.

Peeled carrots and onions are also passed through a meat grinder and added to the buckwheat.

Salt and pepper the twisted mass to taste (do not oversalt, as the buckwheat was salted during cooking), beat in the egg.

Mix the buckwheat mass well to obtain a homogeneous minced meat.

Fry buckwheat cutlets over medium heat until beautifully golden brown on both sides (2-3 minutes on each side).

Place the finished cutlets on a paper towel to remove excess oil.

Bon appetit!

If you haven't tried making homemade buckwheat cutlets yet, it's time to learn. First of all, it's fast and tasty. Secondly, it is very economical, especially if there is buckwheat porridge left over from yesterday's lunch or dinner. You just need to add a few components to it and you will get a completely new dish.

Taste Info Second: cereals

Ingredients

• buckwheat – 1 glass;
• dry bouillon cube – 1 pc.;
• eggs – 2 pcs.;
• onion – 1 pc.;
• garlic – 2-3 pcs.;
• oil - for frying;
• crackers - for breading;
• spices - to taste.

How to cook buckwheat cutlets at home

Sort, rinse and cook the buckwheat so that it turns out crumbly. When cooking, do not add too much salt, as later the buckwheat will combine with the bouillon cube, which is usually salty.

Let the finished buckwheat cool slightly and transfer it to a blender bowl. Crumble the broth cube there.

Beat the eggs into a blender.

Peel the onion and garlic, wash and cut into arbitrary pieces. Place them in a bowl with the rest of the prepared ingredients. Add spices (dried basil, dill, parsley; Provençal or Italian herbs; ground black, white or pink pepper).

Now, using an immersion blender, blend all the ingredients until smooth. The result should be a mass reminiscent of minced cutlets. You can initially put all the products in a bowl, and then grind them in a food processor or meat grinder (it is advisable to pass the mixture through the meat grinder twice, this will make the cutlets more tender).

Using wet hands, form round or oval cutlets from the resulting buckwheat minced meat.

Place breadcrumbs on a flat plate and roll each cutlet in them on all sides.

Fry the cutlets in a frying pan with well-heated vegetable oil until lightly browned. They do not require long-term heat treatment, since boiled buckwheat was used, and other raw products, such as meat, are not included in this dish.

Delicious buckwheat porridge cutlets are ready, serve them hot with fresh vegetables (sliced ​​cucumbers, tomatoes, bell peppers).

Teaser network

Buckwheat porridge cutlets with minced meat

This option can safely be called “two in one”, because it immediately combines both a meat dish and a side dish. Take absolutely any minced meat, based on your family’s preferences - chicken, beef, pork, turkey, mixed. If, due to problems with the gastrointestinal tract, you need dietary cutlets, then do not fry them in a frying pan, but bake them in the oven.

Ingredients

• crackers - for breading;
• garlic – 2-3 pcs.;
• eggs – 1-2 pcs.;
• buckwheat – 200 g;
• minced meat – 750-800 g;
• onions – 1-2 pcs.;
• oil - for frying;
• spices - to taste.

Preparation

1. Boil buckwheat with a little salt, cool, transfer to a wide bowl and add minced meat.
2. Send chicken eggs there too. If they are small, you will need two eggs; if they are large, one is enough.
3. Peel the garlic and onion, wash and chop, you can do this in a blender or cut into small cubes. Add to other ingredients. At the same stage, add a little salt and aromatic spices that you usually use for meat dishes.
4. Now thoroughly mix the products together until you obtain a homogeneous cutlet mass.
5. Pour flour into a separate bowl. Make cutlets from the resulting minced meat, as you are usually used to doing. Dredge each one in flour on all sides.
6. Pour and heat oil into a frying pan, transfer the cutlets and fry on one side until an appetizing golden brown color. Then turn over to the other side and cover with a lid. Fry until done and transfer to a saucepan. Under the lid, the cutlets are already well fried, but if you want them to turn out even juicier, pour a little water into the pan and simmer over low heat.
7. Buckwheat cutlets with minced meat go well with a light vegetable salad, and it’s even better to serve them with tomato, mushroom or sour cream sauce.

Boiled buckwheat cutlets with cottage cheese and carrot sauce

Adding cottage cheese to buckwheat cutlets will give them special tenderness and juiciness. Cottage cheese can be replaced with grated hard, smoked sausage or processed cheese. And don’t forget about your home helpers; cook the cutlets in a slow cooker or double boiler, it will turn out even healthier.

Ingredients for cutlets

• buckwheat porridge – 1 glass;
• cottage cheese – 150-200 g;
• onion – 1 pc.;
• eggs – 2 pcs.;
• butter – 60-70 g;
• oil - for frying;
• flour - for breading;
• spices - to taste.

Gravy ingredients

• large onion – 1 pc.;
• carrots (medium) – 2 pcs.;
• oil - for frying;
• tomato juice or paste – 3-4 tbsp. l.;
• flour – 2 tbsp. l.;
• spices - to taste;
• fresh herbs - 1 medium bunch.

Preparation

1. Boil buckwheat in lightly salted water until tender.
2. Peel the onion, wash and finely chop. Heat vegetable oil in a frying pan and fry the onion.
3. Place boiled buckwheat, fried onions, and cottage cheese into a wide bowl. Beat the eggs, add soft butter and spices to taste. Mix everything thoroughly until a homogeneous mass is obtained.
4. Make cutlets from the resulting buckwheat mince.
5. In a frying pan with well-heated vegetable oil, fry them on both sides until golden brown.
6. To prepare the gravy, cut the peeled and washed onions and carrots into strips. Fry the onion in vegetable oil until golden, then add the carrots, after 2-3 minutes add tomato juice or paste, add flour. Mix everything well and fry for 2-3 minutes over low heat. Pour in water depending on how thick you want the gravy to be, add salt and pepper. Simmer for another 5 minutes, at the end add chopped fresh herbs.
7. Place tender buckwheat cutlets with cottage cheese on plates, generously drizzle with gravy and serve. You can add boiled potatoes as a side dish.

Buckwheat cutlets with mushrooms and gravy

Buckwheat cutlets with mushrooms according to this recipe are completely lean, they don’t even use an egg. So if you honor Orthodox traditions and observe church fasts, this dish will definitely suit you. Take any mushrooms - frozen or fresh champignons (oyster mushrooms), dried wild mushrooms.

Ingredients

• buckwheat – 100 g;
• onion – 1 pc.;
• carrot – 1 pc.;
• mushrooms – 200 g;
• semolina – 1 tbsp. l.;
• starch – 1 tsp;
• spices - to taste;
• oil - for frying;
• ground crackers - for breading.

Preparation

1. Boil the cereal in slightly salted water, cool and grind in a blender. It is this kitchen utensil that gives the buckwheat the desired pasty consistency when it can be molded.
2. Chop the prepared (peeled and washed) onions, carrots and mushrooms arbitrarily, but not very coarsely.
3. Fry the onion in vegetable oil in a frying pan until golden. Then add carrots here, stir, fry for a couple of minutes. Add the mushrooms to the vegetables, stir and let everything fry together until cooked. Now cool this mass slightly and also grind it in a blender.
4. Combine buckwheat and mushroom preparations, add starch and semolina for viscosity, salt and pepper, mix thoroughly until smooth.
5. Form cutlets with wet hands and generously dip them in breadcrumbs.
6. Fry over low heat until golden brown on both sides.
7. If you want, you can make cutlets only from vegetables and buckwheat, and prepare a delicious gravy from mushrooms. For it, onions, carrots, tomatoes and mushrooms are also fried, and then cream and spices are added. As soon as the cream boils, add white flour depending on the desired thickness of the gravy and cook for a couple of minutes, stirring constantly.
8. Place the cutlets on a plate and pour over the mushroom gravy. It looks amazing - homely, cozy, tasty and appetizing!!!

Step-by-step recipes for preparing lean and satisfying cutlets from buckwheat porridge with minced meat, mushrooms, zucchini, cheese

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

12 gr.

Carbohydrates

198 kcal.

Option 1: Classic recipe for lean buckwheat cutlets

Classic Lenten cutlets made from buckwheat porridge - a dish not only for vegetarians; it is also useful for people on a strict diet. This is a great opportunity to diversify the Lenten table with another nutritious and healthy dish. To prevent the cutlets from falling apart, the porridge must be boiled in water until it becomes a mess.

Ingredients:

• buckwheat - 120 gr.;
• 200 ml of drinking water;
• small onion;
• unflavored oil for frying.

Step-by-step recipe for buckwheat porridge cutlets

Dry the washed cereal, spreading it on a towel. Then pour into a dry frying pan and heat a little over moderate heat. Stir frequently, fry briefly, and as soon as you feel a pleasant nutty aroma, turn it off immediately.

Pour the fried cereal into a saucepan, add a glass of warm water and add a little salt for taste. Bringing to a boil, cook over low heat. When ready, the porridge should look like a mess.

Remove the finished buckwheat from the stove and strain out the remaining water. Transfer to a plate and cool to air temperature.

Finely chop the onion and fry in oil until lightly browned. Add the onion to the porridge, trying to scoop out as little oil as possible, and mix thoroughly. Place the bowl in the refrigerator.

Cut the frozen mass into neat pieces, at least 1 cm thick, and fry in vegetable oil. Place in well-heated fat and turn over when the bottom is well browned.

Only properly cooked buckwheat can give the cutlet mass the desired consistency. It is ideal to use thick-walled dishes or pans with multi-layer bottoms. The optimal cooking time for buckwheat is a quarter of an hour. Cook with the lid on and do not stir. It is advisable to let the finished buckwheat stand for some time so that it hardens better.

Option 2: Quick recipe for buckwheat porridge cutlets with cheese

A great way to use up leftover buckwheat garnish. Even crumbly porridge will do. To make the cutlets easy to form, the porridge must be ground in a meat grinder and eggs must be added as a binding component. Cheese will give the cutlets tenderness and piquancy.

Ingredients:

• three glasses of ready-made buckwheat porridge;
• large onion;
• 50 gr. butter “Traditional” butter;
• two eggs;
• 100 gr. "Kostroma" cheese;
• refined oil;
• flour for breading.

Quick recipe for buckwheat porridge cutlets

Peel the onion, rinse and chop very finely. Fry in butter until golden, cool.

Grind three cups of prepared buckwheat in a meat grinder into a large bowl.

Pour the eggs into a separate bowl and lightly beat them with a fork into a homogeneous mass.

Pour the eggs into the porridge, add a little pepper, and add about a third of a spoonful of fine salt. We also put the sautéed onions here and coarsely grate the cheese. Stir the buckwheat minced meat well.

Spoon a portion of minced meat onto a damp palm and form cutlets. Dip them in flour and place them in hot oil in a frying pan. Fry covered, turning once the bottom side is lightly browned.

Buckwheat cutlets with cheese harmonize perfectly with tomato sauces and mayonnaise. They can be served with fresh vegetables or salads made from them.

Option 3: Hearty buckwheat porridge cutlets with minced meat

It is advisable to take minced meat that is not too fatty. The ideal option would be a mixed one, where pork and beef are taken in equal proportions. Buckwheat should be boiled in advance so that the porridge has time to cool completely, or you can use the leftovers of the already prepared one.

Ingredients:

• half a kilo of mixed minced meat;
• 200 gr. ready-made buckwheat porridge, boiled in water;
• large onion;
• garlic;
• one egg;
• three tablespoons of flour;
• odorless vegetable oil.

How to cook

Combine the minced meat with buckwheat porridge in a spacious bowl. Use a coarse grater to grate the onion, and a fine grater to grate two cloves of garlic.

Break an egg into a cup. Add a little salt, shake lightly and pour into a bowl with minced meat.

Season everything with ground pepper and stir well. To ensure that all the components stick together well, it is advisable to beat the buckwheat mince several times: lift it a little, then throw it sharply and forcefully into a bowl.

Using moistened hands, form cutlets from the prepared minced meat.

Heat the oil in a frying pan. Dip the floured products into it and fry over moderate heat for five minutes on each side. Then add three tablespoons of water to the cutlets, cover with a lid, and simmer for another ten minutes.

For buckwheat meat cutlets, both homemade and store-bought minced meat will work. It is important that the meat mass is dense and lean. Excess moisture in the minced meat can prevent you from forming neat cutlets; they will spread apart. It is permissible to replace minced meat with chicken or turkey.

Option 4: Delicious buckwheat porridge cutlets with mushrooms

Mushrooms and buckwheat are products with a specific taste; some people don’t like it, but there are also loyal fans. By the way, if you recalculate the content of proteins and other useful components and compare them with meat cutlets, then you still don’t know what to give preference to.

Ingredients:

• a glass of buckwheat (cereal);
• two potatoes;
• a small bunch of fresh dill;
• two onions;
• 800 grams of fresh champignons;
• white breading (finely ground crackers):
• high quality vegetable oil.

Step by step recipe

Prepare the porridge in advance and boil the potatoes so that the ingredients cool well. Prepare buckwheat at the rate of two and a half glasses of water per glass of cereal of the same volume. Boil potatoes in their skins until soft.

Wash the mushrooms with water. After drying well, cut into small slices.

Remove the husks from the onions, wash and finely chop.

First fry the onion in vegetable oil until transparent, then add the mushrooms and cook over low heat until the moisture has completely evaporated. Place the contents of the pan in a bowl and cool well.

Remove the skin from the boiled potatoes. Grate the tubers on a coarse grater and combine with buckwheat. After mixing, grind the resulting mass in a meat grinder. You can also use a blender; the minced meat will be more homogeneous.

Grind the cooled mushrooms in a meat grinder. If you used a blender to grind the potato-buckwheat mass, use it now.

Place the mushroom mixture in a bowl with potato and buckwheat mixture, add finely chopped dill. Add some salt and mix thoroughly, you can lightly sprinkle with pepper.

We moisten our palms with water. Using a spoon, scoop the buckwheat mixture into small cutlets. Bread in breadcrumbs and fry in oil on both sides until noticeably brown.

Champignons can be replaced with oyster mushrooms or wild mushrooms. You should take lamellar mushrooms, and it is better not to use varieties such as boletus, boletus or aspen mushrooms. For extra flavor, add some dried mushrooms. They need to be soaked in heated water in advance and lightly boiled.

Option 5: Buckwheat porridge cutlets with zucchini

Ingredients:

• two small thin-skinned zucchini;
• 300 gr. buckwheat, fried cereals;
• flour - 100 gr.;
• one egg;
• garlic;
• a tablespoon of starch.

How to cook

You should start with buckwheat and it is advisable to do this in advance so that the porridge has time to cool down by the right time. Pour the sorted cereal into the pan. After rinsing well, fill with water so that it rises two fingers above the level of the buckwheat. Adding a little salt, bring to a boil, then cook over low heat until the moisture has completely evaporated. The product should be a crumbly, well-steamed porridge.

Cut the skin off the zucchini as thinly as possible. Grate the pulp coarsely into a bowl convenient for mixing. Add a little salt, mix and let stand for five minutes.

Strain the juice from the bowl with the squash pulp. Using a press, press two cloves of garlic into the vegetable mass and break the egg. Add sifted flour and starch and mix thoroughly.

Grind the cooled boiled buckwheat in a meat grinder.

Combine the vegetable mass with buckwheat and, adding a little salt, mix well.

Pour a centimeter of oil into a thick-walled frying pan and heat it over medium heat.

Using a spoon, place the buckwheat-vegetable mixture into hot fat in the form of cutlets and fry until the bottom is browned. Turn it over and brown the other side. Buckwheat porridge cutlets with zucchini are best served with sour cream or a light mayonnaise and garlic sauce.

Any buckwheat will become juicier if, after frying, you stew it a little in sour cream or tomato sauce. These cutlets can be baked in the oven instead of frying.

Today we will talk about one simple dish. In our article we will look at how buckwheat cutlets are prepared. Their recipe will be presented below, and not just one, but several at once. Such products are easy to prepare.

Buckwheat cutlets: recipe one (the simplest and most accessible to everyone)

Those who watch their diet, want to have a fasting day, do not eat meat, and also adhere to fasting will like the cutlets.

To prepare you will need:

• one egg;
• 250 grams of buckwheat;
• two cloves of garlic;
• 25 ml butter;
• Art. spoon of sour cream;
• bulb;
• 100 grams of breadcrumbs;
• three tbsp. spoons of fresh herbs and vegetable oil;
• a pinch of pepper and salt.

The process of making cutlets at home will look like this:

1. Place a glass of buckwheat in a saucepan with water (two glasses). After boiling, add a little salt to the porridge. Cook until done.
2. Then add butter to the buckwheat porridge, mix well, let cool slightly.
3. At this time (while the porridge is cooling), peel the garlic and onions.
4. Next, finely chop the greens.
5. Then put the porridge into a blender or meat grinder. Add garlic and onions there.
6. Salt and pepper the finished minced meat.
7. Next, add herbs and sour cream to the porridge.
8. Then break the egg, then mix thoroughly.
9. Form small cutlets from the resulting minced meat. Then roll them in breadcrumbs. If the products do not mold well, add a little sour cream.
10. After heating the vegetable oil in a frying pan, add the cutlets there. Fry them over low heat until golden brown.

Such cutlets can diversify the daily menu. They are best served with herbs and fresh vegetables. You can also prepare a sauce for such products, for example, from sour cream, garlic and herbs.

Products with minced meat

The recipe for buckwheat cutlets with minced meat will appeal to those who love meat. The products turn out nourishing and juicy. The preparation is simple. By the way, they can be baked with vegetable sauce. To prepare buckwheat cutlets, the recipe for which we describe, you will need:

• 150 grams of buckwheat;
• five eggs;
• bulb;
• 50 grams of fresh parsley;
• 2 teaspoons salt;
• 600 grams of minced pork;
• pepper;
• three tbsp. spoons of sour cream;
• 5 tbsp. spoons of breadcrumbs.

The process of preparing minced cutlets at home

About half an hour before you start cooking the cutlets, boil the buckwheat and add a little salt. At the same time, hard boil four eggs. Peel the onions, chop and fry in refined sunflower oil.

Then beat one egg into the minced meat, salt it (about 1 teaspoon), and pepper.

Pour the slightly cooled buckwheat into the minced meat. Then mix thoroughly.

Now start preparing the original egg filling for the cutlets. To do this, peel the boiled eggs and grate them on a coarse grater. If there is none, then just chop them with a knife. Next, add greens (pre-chopped), a little salt and sour cream (just a little) to the eggs.

Then mix it all. Now you have the filling for the cutlets.

Form products. To do this, take some of the minced meat and make a flat cutlet out of it. Place two teaspoons of filling in the middle. Then lift the edges of the cutlets, cover them with minced meat on top, covering the filling.

Collapse the products and fry the cutlets on both sides over medium heat in refined sunflower oil. Serve with a vegetable salad or just fresh vegetables.

With mushrooms

Cutlets with mushrooms and buckwheat can be combined with almost any dish. To prepare them you need:

• 100 grams of breadcrumbs, herbs;
• two eggs;
• three cloves of garlic;
• one bread;
• bulb;
• 50 grams of cream;
• 400 grams of champignons;
• two carrots;
• a glass of buckwheat.

And now the preparation is simple, but the dish turns out incredibly tasty!

First, you should rinse the buckwheat and cook it. Then wash the champignons under running water and cut into slices. Fry with chopped onion. Next, place the vegetables in a blender and grind thoroughly.

Then let the carrots cook. Chop the greens with garlic.

Grind the finished buckwheat in a blender with herbs. Now you have the minced meat almost ready.

Add bread soaked in cream to the minced meat.

Shape and dip in flour. Place on a hot frying pan. Fry the products on both sides until cooked - about twenty minutes on each side.

Recipe for buckwheat cutlets with cheese

To prepare these cutlets you need:

• bulb;
• 125 grams of buckwheat;
• salt;
• 100 grams of cheese;
• two eggs;
• green;
• 50 grams of butter;
• pepper.

The method of preparing them is easy to remember:

1. Pour the buckwheat into a sieve and rinse thoroughly under running cold water.
2. Then place it in a pan of boiling water (salted). Cook for about twenty minutes (maybe a little more).
3. Grind the hot porridge using a potato masher until almost homogeneous.
4. Peel the onion and chop finely.
5. Heat a couple of tablespoons of butter in a frying pan and fry the onion in it until golden brown. This process will only take four minutes.
6. Combine the fried onion and buckwheat mass, grate the cheese. Mix everything.
7. Add spices, salt, raw eggs to this mass. Then mix thoroughly.
8. Place a frying pan with vegetable oil on the fire. Form cutlets from the buckwheat mass, roll in flour or breadcrumbs.
9. Place them in a heated frying pan with oil and fry the buckwheat products over moderate heat until golden brown.
10. Serve them hot. These cutlets are especially delicious with tomato sauce.

with mushrooms: recipe

Such products will appeal to those who are fasting. They will also be appreciated by those who are on a diet and vegetarians. To prepare the meat dishes presented below, you will need the following ingredients:

• two carrots, medium in size;
• salt;
• 250 grams of buckwheat;
• bulb;
• pepper;
• 600 grams of mushrooms;
• spices.

The process of preparing buckwheat cutlets at home

Now let’s start preparing buckwheat cutlets. Their recipe should not puzzle any housewife:

A little conclusion

Now you know how to prepare cutlets from them - any of those presented in the article will help diversify the menu of any family. We have described several different options. We hope you can find the right one for yourself.